Stacey s Best Basic Marinara: Savory, cheesy, golden perfection.

The Secret is in the Onions

Let me tell you about my friend Stacey. She taught me this recipe. I thought my sauce was just fine. Then I tasted hers. Oh my. It was so much better.

The secret? She cooks her onions low and slow. You want them soft and sweet, not brown and crunchy. This is the heart of the sauce. It matters because a little patience makes everything taste richer.

A Little Bit of Science

Now, you add the garlic last. Why? Because garlic burns fast. Burnt garlic tastes bitter. We don’t want that. We just want it to smell amazing.

That wonderful smell means the flavor is waking up. Fun fact: The smell of garlic is a defense mechanism the plant uses! I still laugh at that. A little clove of garlic trying to protect itself in my big pot.

Your Sauce, Your Rules

Stacey’s recipe gives you a choice. Cook it for 30 minutes or 45? A shorter cook tastes bright and fresh. A longer cook tastes deep and cozy.

I like mine for 30 minutes. It reminds me of summer gardens. Which flavor sounds better to you? A bright summer day or a cozy winter night? Tell me which one you pick.

More Than Just Pasta Sauce

This sauce is not just for spaghetti. Oh no. You can use it for so much. Try it on pizza dough. Or as a dip for meatballs. Or simmer meatballs right in the pot.

Having a simple sauce recipe matters. It is the start of a hundred different meals. It makes you feel capable in the kitchen. What is your favorite food to eat with red sauce? I am always looking for new ideas.

A Jar of Love

This sauce freezes beautifully. I always make a double batch. I pour some into jars once it cools. Then I have a jar of summer ready for a rainy day.

Food is more than just eating. It is a way to care for yourself and others. A simple jar of sauce says I made this for you. Do you have a food that makes you feel cared for? I would love to hear about it.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1/4 cup
Yellow onion	1 large	finely diced
Garlic	6 cloves	minced
Crushed tomatoes	1 (28-ounce) can
Diced tomatoes	1 (28-ounce) can
Salt	1 teaspoon
Black pepper	1/2 teaspoon

My Friend Stacey’s Marvelous Marinara

Let me tell you about my friend Stacey. She brought this sauce to a potluck years ago. I had to have the recipe. It is the best basic marinara you will ever make. It tastes like a warm, cheesy hug. I still think of her every time my pot starts to simmer.

The secret is in the onions. You must cook them until they are sweet and soft. This builds the flavor from the very start. Your kitchen will smell so good. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen.

Here is how you make this golden perfection.

• Step 1: Pour the olive oil into your big pot. Let it get warm over medium heat. Then, add all those finely diced onions. Cook them slowly until they look see-through. This takes about ten minutes. (A hard-learned tip: Do not rush the onions! They are the heart of the sauce.)
• Step 2: Now, add your minced garlic. Stir it around for just one minute. You will know it is ready when you get a whiff of its lovely scent. Be careful not to burn it. I once got distracted and mine turned bitter. I still laugh at that.
• Step 3: Time for the tomatoes! Pour in both cans with all their juices. Add the salt and pepper too. Now, let the whole thing bubble gently. You can cook it for 30 minutes for a brighter taste. Or let it go for 45 for a deeper flavor. Do you like a fresh or a rich tomato sauce? Share below!

Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Dinner, Sauce

Three Fun Twists to Try

This sauce is like a blank canvas. You can play with it! Here are some of my favorite ways to change it up. It is fun to get creative in the kitchen.

• The Spicy Kick: Add a big pinch of red pepper flakes with the garlic. It gives the sauce a little warmth. Perfect for those chilly nights.
• The Garden Patch: Stir in a handful of chopped fresh basil at the very end. It makes the sauce taste like summer. I love the green color it adds.
• The Creamy Dream: Right before serving, swirl in a spoonful of heavy cream. It becomes so rich and smooth. My grandkids adore it this way. Which one would you try first? Comment below!

How to Serve Your Masterpiece

Of course, this sauce is wonderful over spaghetti. But do not stop there! Try it on thick cheese ravioli for a treat. You can also use it for a simple pizza sauce. I love dipping a big piece of garlic bread right into the pot.

What should you drink with it? A nice glass of red Chianti wine is a classic choice. For a non-alcoholic sip, I love fizzy Italian lemon soda. It cuts through the richness so well. Which would you choose tonight?

Storing Your Sauce for Sunny Days

This sauce is perfect for making ahead. Let it cool completely after cooking. Then you can keep it in the fridge for five days.

For longer storage, freeze it. I use old mason jars, but leave space at the top. The sauce will expand as it freezes. I remember my first time freezing sauce. I filled the jar too full. What a mess I had to clean up in my freezer.

Reheat it gently in a pot on the stove. Batch cooking like this saves so much time. It means a good meal is never far away. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Sauce Troubles

Sometimes your sauce might be too acidic. A pinch of sugar can fix that. It balances the tomatoes perfectly. I once forgot the sugar and my grandson noticed.

If your sauce is too watery, just cook it longer. Let it simmer with the lid off. The extra water will evaporate. This gives you a thicker, richer sauce.

Be careful not to burn the garlic. It cooks very fast. Burnt garlic will make your sauce taste bitter. Getting these steps right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Sauce Questions, Answered

Q: Is this sauce gluten-free? A: Yes, it is naturally gluten-free. Enjoy it with your favorite pasta.

Q: Can I make it ahead? A: Absolutely. The flavor gets even better the next day.

Q: What if I don’t have an onion? A: You can use a teaspoon of onion powder instead.

Q: Can I double the recipe? A: Of course. It is great for a big family or for freezing.

Q: Any extra tips? A: A fresh basil leaf on top makes it pretty. Fun fact: Simmering the sauce uncovered lets the flavors concentrate. Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love this recipe as much as my family does. It is a simple joy to share good food. Cooking for others is an act of love.

I would be so happy to see your creations. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day. Thank you for cooking with me today.

Happy cooking!

—Anna Whitmore.